Chocolate Dipped Shortbread Cranberry Cookies

These Chocolate Dipped Shortbread Cranberry Cookies are zesty, tender, fruity, melt-in-mouth, chocolatey, and topped with pretty sprinkles.

Recipe Source Link:https://www.mygingergarlickitchen.com/chocolate-dipped-whipped-shortbread-cranberry-cookies-video-recipe/

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RECIPE INGREDIENTS

» For Shortbread Cookies //

• 3/4 cup (170 grams) butter softened (room temperature)
• 1/2 cup (64 grams) confectioners sugar
• 1 1/4 cups (160 grams) all-purpose flour, sifted
• 1/2 cup (64 grams) cornstarch
• 1/2 tablespoon baking powder
• 1/8 cup dried cranberries, sliced (you can add more)
• 1.5 tablespoons orange zest
• 1 tablespoon fresh orange juice
• 1 1/4 teaspoons almond extract
• Nonpareils for sprinkle

» For Decoration //

• 200 grams milk (dark or semi-sweet) chocolate, melted
• Pearl sprinkles and Nonpareils
• Edible silver, golden leaf (optional)

RECIPE INSTRUCTIONS

» How to Make Shortbread Cranberry Cookies //

1. In a large bowl, cream butter and confectioners sugar until light and fluffy.
2. Add flour and cornstarch, cranberries, orange zest, almond extract, and baking powder.
3. Beat until well blended.
4. Roll the cookie dough into 1-inch balls. (You can also shape the dough into 2 logs, and refrigerate 1 hour. Just slice the logs into 1/4-inch-thick rounds before baking them).
5. Arrange cookie balls on a parchment lined baking tray.
6. Press them all lightly with a floured fork and top with nonpareils.
7. Bake cookies at 160°C for 12-14 minutes or until bottoms are lightly browned.
8. Remove them from the oven, and let them cool completely.

» Dipping Shortbread Cranberry Cookies in Chocolate //

1. Dip each cookie into melted chocolate and chocolate and return to the parchment lined baking sheets. Repeat with the remaining cookies.
2. Then sprinkle them with a mix of pearl sprinkles and nonpareils.
3. Decorate with edible silver leaf and let the chocolate set. Place the cookies in the freezer to set for 10 minutes.
4. Enjoy Shortbread Cranberry Cookies with a glass of milk.

RECIPE NOTES

1. You can store these cookies in an air-tight container for up to 1 week.